You may also like
Categories:
beef rolled rump roast vegetable oil low-fat sour cream red wine salt pepper thyme garlic carrots onions water flour lemon juice
Viewed: 98 - Published at: 10 years agoIngredients
- 3 to 4 lb. beef rolled rump roast, bottom round or boneless chuck eye roast
- 3 Tbsp. vegetable oil
- 3/4 c. low-fat sour cream
- 3/4 c. dry red wine
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. dried thyme leaves
- 2 cloves garlic, finely chopped
- 2 carrots, cut crosswise into 1-inch pieces
- 2 onions, sliced into rings
- 1/2 c. water
- 2 Tbsp. flour
- 1 Tbsp. lemon juice
Method
- Heat oven to 325°.
- Trim fat.
- Cook in oil in Dutch oven until brown; remove.
- Mix remaining ingredients, except water, flour and lemon juice in Dutch oven.
- Return beef to Dutch oven.
- Cover and bake 3 hours and 30 minutes or until tender.
- Remove to heated platter.
- Skim fat from liquid.
- Shake water and flour; gradually stir into liquid.
- Heat to boiling, stirring constantly.
- Boil and stir 1 minute.
- Stir in lemon juice; cook 1 minute.
- Slice beef thinly.
- Serve with gravy.
